Open AccessTomato peel-cutin based film mitigates the deterioration of calamansi (Citrofortunella microcarpa)
Author(s) -
I. N. Madzuki,
Jianwei Tan,
Nor Aijratul Asikin Mohamad Shalan,
Nur Suaidah Mohd Isa
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/765/1/012013
Subject(s) - cutin , pectin , chemistry , citric acid , food science , pectinase , biochemistry , enzyme
The plant cuticle, cutin is the main component in tomato peel. The cutin was obtained through 3% (w/v) NaOH extraction by autoclave. The extract was then mixed with pectin, forming a film suspension before being used as a coating for calamansi. The calamansi samples were grouped (n=20) into: pectin; 1:1 pectin/cutin; 2:3 pectin/cutin; 3:2 pectin/cutin; and uncoated control. The calamansi were stored at 25°C for 10 days and were analysed for physio-chemical changes every two days. Calamansi samples coated with pectin/cutin showed a significant reduction in firmness and Brix as early as day 2 and the percentage of citric acid at day 6. After 10 days of storage, the 2:3 pectin/cutin treatment samples showed minimum changes in weight loss (23.52±3.20%), firmness (27.11±3.10 N), total soluble solids content (7.55±0.21°Brix), titratable acidity (25.60±0.32% citric acid) and colour. Therefore, it can be concluded that the 2:3 pectin/cutin film coating was the best treatment for harvested calamansi in attenuating the deterioration process.